Today we make Orzo Rainbow Salad

Hello my lovelies and Happy Friday!

I’m back and with a recipe too! I know it’s been a while since I’ve shared any with you but the summer has kept me busy outdoors and usually very far away from the kitchen. But I’m back and watched to share a new favourite with you… Orzo! Ok so this may be something you’re all super familiar with already but I found it at the refill pantry and have loved playing around with it. I even used it in my mac and cheese when I ran out of Pasta… I think I liked it more with Orzo so that might become the norm!

Below is a simple salad that takes a maximum of 20 minutes to pull together. It’s got a sharp fresh taste and the mushrooms add a nice warming feel to the dish (although nothing stopping you from having it without the mushroom!)


1 cup orzo (boiled until slightly soft- just like pasta but quicker cooking time)

1 cucumber (preferably not wrapped in plastic)

1 carrot

1 avocado

1 beef tomato or a handful of cherry tomatoes

1/4 cup toasted pine nuts

8 mushrooms sliced and cooked using this technique.

(Can add beetroot and any other vegetables you like as well)


1 lime

1 tbsp olive oil

1/2 tbsp apple cider vinegar

1/4 tsp balsamic vinegar

2 tsp agave (or date syrup)

1/2 tsp salt




  • Boil Orzo until soft (drain and leave to cool/ rinse with cold water)
  • Cut veggies into small chunks or grate the cucumber and carrot
  • Toast pine nuts in a pan over medium heat, remembering to keep stirring so they don’t burn
  • Cook mushrooms
  • Mix orzo and veggies in a bowl and mix in the salad dressing
  • Serve with hot mushrooms on top
  • Enjoy!


So there you have it! 20 minutes max! Hope you love it as much as we do… oh and if Orzo isn’t your thing then it will work just as well with quinoa and cous cous too.

Love A x


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